Wasabi yoghurt

1 cup (280g) thick Greek-style yoghurt

1/2 teaspoon wasabi paste, plus extra to taste

Juice of 1/2 lemon

Select all ingredients

Method

Step 1

Mash chickpeas and beans in a bowl using a fork. Stir in juice, cumin and soy, then add onion, garlic, carrot, sesame seeds, peanuts, herbs and breadcrumbs. Season and combine well, then shape mixture into 6 patties. Transfer to a lined baking tray, cover and chill for 30 minutes to firm up.

Step 2

Meanwhile, for wasabi yoghurt, combine yoghurt, wasabi and lemon juice in a bowl. Taste and add more wasabi if desired. Season and set aside.

Step 3

Heat 2cm oil in a large frypan over medium heat. In 2 batches, cook patties for 2-3 minutes each side until golden and warmed through. Drain on paper towel.

Step 4

To serve, fill the burger buns with lettuce, patties, tomato and cheese, if using, and drizzle with wasabi yoghurt.

High fibre

Low sugar

Nutrition

2991 kj

Energy

31.1g

Fat Total

4.4g

Saturated Fat

12.4g

Fibre

29.3g

Protein

2mg

Cholesterol

907mg

Sodium

6.6g

Carbs (sugar)

80.9g

Carbs (total)

All nutrition values are per serve

Author: Katie Quinn Davies

Image credit: Katie Quinn Davies

Publication: Taste.com.au

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